
UPTS FOR USING 



TRUE EGGS 




TRUE EGG SUBSTITUTE CO. 

it 

Wholesale Offices 
CHICAGO, ILLINOIS. 

Retail Offices 

1519 Ocean Avenue 

SANTA MONICA, CALIFORNIA. 



COPYRIGHT JOSEPH P.COOPER I9I0 



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TRVE EGOS 

Are made from the albumen of fresh 
chicken eggs and the albumen of fresh 
milk, which operates the same as the 
chicken egg albumen. It posseses all 
the albumen of the fresh chicken egg, 
and at a much less cost. It is always 
pure, and does away with musty or 
stale eggs, and is ready for use at 
once. Keeps in any climate, and is 
guaranteed pure under the pur© food 
laws, serial number 6839. 

DIRECTIONS— (Caution) 

You must in no case use the dry 
True Egg Powder before preparing 
same. To prepare the True Eggs for 
use, take One Level Teaspoonful (no 
more no less) of the powder and Two 
Tablespoonsful of water making a 
paste of same. 

This is equal to one Egg. In baking 
use just as you would a fresh Egg. 

Be sure and cream your sugar and 
butter thoroughly when making cake. 
TO GET BEST RESULTS 
WHOLESALE 

Prepare 6 to 10 hours before using. 
For each, pound of dry True Eggs, mix 
slowly to a paste, then pour in slowly 
one gallon cold water. Stir well. This 
is one gallon True Eggs (80 Eggs). 
Dip from these eggs as you need eggs. 
(Half pint is 5 eggs; pint, 10 eggs; 



quart, 20 eggs.) The liquid will keep 
in ice box for 7 days. The powi 
True Eggs will keep for years in the 
can. 

READ CAREFULLY 

We save you one-half on your egg 
bill any rime of the year. Any Stati 
in the Union. 

We make the whole egg; also the 
whites for all rub creamed cakes. 

The above eggs will nor make angel 
or sponge cakes, as our milk albumen 
contains butter fat and sugar of milk. 

Ee sure and make your eggs before 
you use same as directions call for. 

Wthile the directions that accompany 
pach can are as explicit as we can give 
them at the present time, we think 
that many ccoks may. by a little ex- 
perimenting, find many places to use 
True Eggs that we have not men- 
tioned. 

GENERAL TXSTRCTIOXS 

If a yellow cake is required, use our 
Yellow True Eggs, otherwise your cake 
will be white. We put it up in cans 
of white, and also yellow. 

Tn making cake, always cream the 
butter, sugar and True E<rc; first, add 
flavoring, and then add the milk. If 
milk is added after flour has been put 
in. it has a tendency to make the cake 
tough. 

Tt will be found to greatly Impi 
any of the patent pancake flours, if 



from one to two True Eggs are added. 
WHAT IT WILL NOT DO 

No sponge caKe; no lady fingers; no 
angel cake; no whip cakes, whatever; 
no baked custard. 

PINK AND WHITE LAYER CAKE 

One-half cup butter, one and one- 
quarter cups milk, two teaspconfuls 
baking powder, one and one-half cups 
sugar, three True Eggs, and flour to 
make stiff batter. Take one-third of 
this batter and color pink with any 
good fruit coloring. Bake in layers. 
For icing take one-quarter cup milk, 
cne True Egg, and stir in enough 
confectioner's XXXX sugar to be thick 
enough to be spread easily. Ice each 
layer with this, and a layer en top. 
This can be colored pink, also. 

The above recipe makes a good 
white loaf cake, or any kind of layer 
cake, chocolate, cocoanut. jelly, etc. 
CARAMEL CAKE 

One-half cup butter, two cups sugar, 
two cups water, two tea spoonfuls bak- 
ing powder, six True Eggs, and flour 
enough for a stiff batter. Bake in 
lavers. 

CARAMEL FILLING 

Two curs brown or maple suarar, 
one tablespoonful butter, one cud milk. 
Put all in a granite stewnan and cook 
about forty minutes. Remove from 
ranee when thick and add two tea- 
spoonfuls vanilla, unless maple sugar 



is used. Slir till Cud. Put between 
layers and on top. 

HICKORY NUT CAKE 

Scant one-quarter cup butter, one 
cup milk, one cup chopped hickory 
nut meats, three True Eggs, one cup 
sugar, one teaspoonfu] baking powder, 
two cups flour. 

WALNUT CAKE 

Same as above, using walnut meats 
in place of hickory nuts. 

MARBLE CAKE— DARK PART 

One cup brown sugar, one and one- 
fourth cups milk, one teaspoonful bak- 
ing powder, one-quarter cup butter, 
three True Eggs, three tablespoonfuls 
cocoa, two cups flour. 

MARBLE CAKE— LIGHT PART 

One cup granulated sugar, one-quar- 
ter cup butter, one cup either milk or 
water, half teaspoonful each lemon and 
vanilla, three True Eggs. Sift two 
cups of flour, one teaspoonful baking 
powder. Put alternate tablespconfuls 
dark and light, making colors look as 
irregular as possible. 

WASHINGTON CAKE 

One-half cup butter, three cups of 
browm sugar, two cups of milk, four 
True Eggs and two heaping teaspoon- 
fuls cf baking powder sifted thorough- 
ly with three and one-half cups of 
flour, one cup of seeded raisins well 
floured, one-half teaspoonful of cloves, 



one teaspooniul of nutmeg, and on* 
teaspoonful of cinnamon. 
SPICE CAKE 

One and one-naif cups of sugar, one- 
quarter cup of butter and three True 
Eggs (creamed), one and one-half cups 
of cold water or milk, two and one- 
half cups of flour mixed with one heap- 
ing teaspoonful of baking powder. Mix 
well and add one cup of currants, one 
teaspoonful each of cinnamon, cloves 
and allspice. Mix well and bake. 
MOLASSES SPONGE CAKE 

Take two-thirds cup of New Orleans 
molasses, three tablespoonfuls of 
brown sugar, one cup boiling water, 
two and one-half cups flour, one tea- 
spoonful of soda dissolved in a little 
ccld water, two True Eggs. Mix well 
and bake. 

LAYER CAKE 

One cup of sugar, one-quarter cup 
of butter, three True Eggs, one and 
one-half teaspoonfuls of baking pow- 
der, one and one-fourth cups of cold 
water or one and one-fourth cups of 
milk, two cups of flour. Mix well and 
bake in layers. 

LEMON CREAM FILLING 

One cup sugar, two True Eggs, 
grated rind and juice of one lemon, 
one heaping tablespoonful flour mixed 
with, a little cold water. Add one- 
half pint boiling water and ccok until 
it tMckens. Use when cool. 



WEDDING FRUIT CAKE 

One pound flour, one pound sugar, 
one-half pound butter, two pounds cur- 
rants, two pounds stoned raisins, one- 
half pound citrcn, two teaspoons 
mace, two teaspoons cinnamon, two 
nutmegs, one teaspoon cloves, six True 
Eggs, two wineglasses brandy, one 
ounce rosewater. Rub fruit in dry 
flour before adding tc the cake. It 
takes about three hours to bake in a 
slow oven. 

WHITE CAKE 

One-fourth cup buter, one and one- 
half cups milk, one and one-half cups 
sugar, three True Eggs, three cups 
flour sifted with two teaspoonfuls bak- 
ing powder. Flavor to taste; cream, 
butter and su°:ar and True Egg: then 
add milk. Bake in moderate oven. 
ALMOND CAKE 

Two cups sugar, three cups flour, 
five True Eggs and two teaspoonfuls 
of 'baking powder, one teaspoonful bit- 
ter almond, one cup bleached almonds, 
chopped; one and one-half cups sour 
milk, cne-half cup butter. 

RAISED LOAF CAKE 

Four cups flour, three True 1 
one-half yeast cake, one-half cup but- 
ter, one and one-half cups milk. Let 
it rise, then add two cups sugar, one 
pound raisins, one-half teaspoonful 
soda. Put in tins, let it rise again, 
and bake in a slow oven. 



FROSTING 

One-quarter of a cup of milk, and 
add enough XXXX sugar to make it 
thick. If chocolate icing is desired, 
use a quarter of a cup of boiling water, 
one True Egg; flavor with vanilla, 
and add the XXXX sugar. If pink 
icing is wished, add a little fruit color- 
ing, and flavor with: strawberry ex- 
tract. This frosting must be well 
creamed by stirring. 
SOFT CUSTARD OR FILLING FOR 
CAKE 

One pint of milk and a little salt. 
Put in a double bciler to heat. Take 
two teaspoonfuls of Ricena or flour 
and three True Eggs, with one-half 
cup sugar. Pour boiling milk into this, 
stirring all the time. Return to double 
boiler. Stir till thick, when cold flav- 
oring to taste. 

DOUGHNUTS OR FRIED CAKES 

Scant one-half cup of sugar, butter 
size of a small hickory nut, a little 
nutmeg or cinnamon, two True Eggs, 
one heaping teaspoonful baking pow- 
der, a pinch of salt, and a cup of milk. 
Into this stir flour enoug*h to make a 
dough that can be rolled and cut into 
shape. Fry in lard, or a mixture of 
lard and suet. This will make about 
a dozen and a Quarter. Very fine. 
SMALL CAKES FOR PATTY PANS 

One and one-half cups of sugar, one- 
half cup of butter, three True Eggs, 
three cups of flour, two tablespoons 



baking powder, two cups of milk, two 
teaspoons vanilla. Bake In patty pans 
or gem tins. This will make two dozen 
cakes. 

GINGER SNAPS 

One-half tea cup butter or lard, one- 
half coffee cup brown sugar, two True 
Eggs, one-half cup milk, two teaspoons 
baking powder, two cups flour, one 
tablespoon powdered ginger. Rub to 
a smooth paste the butter, sugar and 
True Egg, then rub it into the flour 
and baking powder, which should be 
sifted together; then mix Into a stiff 
dough all the ingredients, and roll out 
thin on a lightly floured board; cut 
out with biscuit cutter, and bake In a 
hot oven ten minutes. 

SUGAR COOKIES 

One cup sugar, one-half cup butter 
or lard, two True Eggs, four table- 
spoons of milk, two cups flour, one 
teaspoon baking powder. Rub sugar, 
butter and True Egg to cream. Then 
add milk, flour and baking powder. 
Roll out. thin, cut into cakes, sugar 
the tops. Bake to a light brown in 
a moderate oven. 

DAIRY DISHES 

To make muffins, waffles, griddla 
cakes, corn breads, etc.. use your own 
recipes, substituting True Eerars. 
TRUE EGG MUFFINS 

Three cups of flour, measured after 
sifting, one tea snoon ful of salt, two 
tablpaponnful?: of baking powder. +wr> 



tableapoonfuls of granulated sugar, 
two True Eggs, two tablespconfuls of 
melted buter, cne cup of milk, one 
cup of water. Put the flour, baking 
powder, salt, sugar into a sieve and 
sift thoroughly in order to evenly 
blend all the dry ingredients. Then 
add the True Eggs, milk and water 
and melted butter. Beat until a 
smooth, even consistency is obtained. 
Place in buttered pans in a hot oven, 
and allow to bake from fifteen to 
twenty minutes. The above recipe 
will make twelve large or twenty-four 
small muffins. 

TRUE EGG WHEAT MUFFINS 
These are made the same as the 
True Egg muffins, using entire wheat 
flour instead of the white flour. 
TRUE EGO GRAHAM MUFFINS 
These are made the same as the 
True Egg muffins, using graham flour 
instead of the white flour. 
SALLY LUNN 
This is the same as the recipe for 
True Egg muffins, using three True 
Eggs instead cf two, baking it in a 
^ake tin instead, of muffin tin, and 
sprinkling the top with mixed cinna- 
mon and granulated sugar. Excellent 
for breakfast or to be served with: 
coffee. 

CORN BREAD OR JOHNNY-CAKB 

Sift together one and one-half cups 

of flour, cne and one-half cups of corn 

meal, three True Eggs, three tea- 



spoonfuls of baking powder, an even 
teaspoonful of salt. Into this stir 
three heaping teaspoonfuls of melted 
butter and two cupfuls of water or two 
of milk. 

COFFEE CAKE 

One cup brown sugar, one-half cup 
butter, one wine glass brandy, one 
pound currants, one teaspoonful cloves, 
one teaspoonful soda, one cup mo- 
lasses, one cup strained coffee, one 
pound raisins, one teaspoonful cinna- 
mon, two nutmegs, four cups flour, 
three True Tggs. 

FRITTERS 

Two cups flour, two teaspoonfuls 
baking powder, pinch of salt, three 
True Eggs, milk enough to make a 
stiff batter, drop into boiling lard, fry 
a light brown. To be eaten with sugar 
and cream or sauce. 

BROWN SAUCE 

For steaks, chops, liver and bacon, 
etc. One tablespoonful of butter, one 
cup water, one teaspoonful flour, ono 
True Egg, salt, pepper or paprika. 
Put the butter in a saucepan, blond 
with the flour; allow it to come to a 
light brown. Then add the True 1 
dissolved in a cup of water. Allow ir 
to boil until thick, stirring constantly 
so that it will not burn. 

TRUE EGG DESSERT SAUCE 

For puddings, compotes, dry r-nkos. 
etc. One tablespoonful of butter, ono- 



half cup milk, three tablespoonfuls 
granulated sugar, one tablespoonful of 
flour, one-half cup water, two True 
Eggs, two tablespoonfuls sherry or 
Madeira wine, or, if not desirable, use 
lemon or vanilla extract; put the 
butter in a graniteware saucepan. 
Add the flour, one-half cup of milk, 
three tablespoonfuls of granulated 
sugar and True Eggs. Allow this to 
come to a boil, then add the flavoring. 
This sauce poured over dry cake 
makes a very quick and acceptable 
dessert for luncheons or late suppers. 
TO MAKE STOCK FOR ANY CREAM 
SOUP 
One tablespoonful of butter, round- 
ed over. Into this slice and cook a 
small onion. Stir in a teaspoonful of 
flour. Add one pint of water and one 
pint of milk. Salt and pepper to taste. 
A dash of paprika improves it. Stir in 
three True Eggs, boil up once, strain, 
and you have stock for any cream 
soup. 

CREAM OP ASPARAGUS, CREAM 
OF PEAS, CPE AM OF SPINACH, 
CREAM OF CORN, CREAM OF 
STRING BEANS, CREAM OF CAR- 
ROTS. 

These soups are considered by many 
the most palatable and delicious soups 
served. The stock is made the same 
as for potato soup. The vegetables 
are boiled until soft, and pressed 



through a siev«, retaining thje water 
In which they were boiled for the 
stock. Take a pint of this liquid and 
a pint of milk, add the vegetable pulp. 
iDto this stir a thickening made of a 
tablespoonful of butter and a teaspoon- 
ful of flour wet wit!h either milk or 
water and heated before adding. Sea- 
son with salt, pepper, and a little red 
pepper if wished. Add four True 
Eggs. Boil up once, strain and serve. 
OYSTER CREAM SOUP 

Boil a quart of oysters in their own 
liquor and a pint of water. Remove 
the oysters. Add a tablespoonful of 
butter, one pint of milk, one-half table- 
spoonful of flour and three True Eggs. 
Season high with salt and paper and 
a dash of celery salt and paprika. 
Serve hot, with oyster crackers. 
TO BREAD MEATS 

Take three True Eggs and one 
tablespoonful of flour and mix all well 
into one-fourth cup of water; dip meat 
into this, then into bread or cracker 
crumbs, and it will do the work even 
better than es:irs. 

NOODLES FOR SOUP, ETC. 

To make noodles use two True 
Efrsrs, one-half cup flour and one-fourth 
of a teaspoonful of salt; work this 
dough with just enough water to 
moisten, and work well until It be- 
comes smooth. Sprinkle a molding 
board with flonr and roll the dough a* 



thin as possible; it should be like a 
wafer. Let it lay upon the board for 
five minutes, then roll it up loosely 
and with a sharp knife cut in slices 
one-fourth of an inch thick. Boil this 
in salted water about twenty minutes. 
Turn into a colander and drain. 
SALAD DRESSING 

A great many people can not eat 
the Mayonnaise dressing on account 
of the oils. For those who do not 
like Mayonnaise the following will be 
found an excellent substitute: 

Put in a porcelain lined saucepan 
three tablespoons of butter, two table- 
spoons vinegar and the juice of one 
lemon; allow to come to a boil once. 
Take three teaspoons of dry mustard, 
two tablespoons of sugar, one table- 
spoon of flour, a pinch of salt and a 
pindhi of red pepper and three True 
Eggs, dissolve in a little water and 
pour on hot vinegar and the melted 
butter, return to sauce pan and stir 
until it thickens. 

WHITE SAUCE 

One tablespoonful butter, one cup 
water, one tablespoonful flour, two 
True Eggs, salt, pepper and paprika 
(Hungarian pepper). This sauce is 
one that can be used in the prepara- 
tion of a variety of dishes, such as 
creamed potatoes, creamed turnips, 
creamed carrots, or in fact any vege- 
table dish where whit© sauce is re- 



quired. First, place in a saucepan the 
butter, blend in the flour, add a True 
Egg. Allow it to come to a boil. For 
a fish sauce, add the juice of "half a 
lemon. For caper sauce for boiled 
mutton, add three teaspoonfuls of 
capers and one teaspoonful of the 
juce from the bottle in which the 
capers come. 

SAUCE FOR PUDDING 

Two tablespoons flour mixed with a 
little cold water, one True Egg. Butter 
size of a half egg, one cup sugar, one- 
fourth cup vinegar. Add boiling water 
one pint, and cook until it is clear. 
Flavor with lemon. 
PLAIN ENGLISH PLUM' PUDDING 

Two cups flour, one-fourth cup but- 
ter, two cups bread crumbs, one cup 
sour milk, one cup molasses, one half- 
cup sugar, two True Eggs, one tea- 
spoonful soda, one cup each raisins 
and currants rolled in flour, and add 
last. Boil three hours in a bag. Re- 
move from bag and dry in oven for a 
few minutes. Fill bag two-thirds full. 
COCOANTT PUDDING 

One pint milk, three True Eggs, two 
tablespoonfuls corn starch, scant ono- 
half cup sugar and a little salt. Put 
milk over fire. When boiling add corn 
starch and Bgg, wet with a little 
cold milk, then BUgar, stirring con- 
tly till it makes a smooth paste 



Then take it from fire and flavor it 
with vanilla or lemon. When slightly- 
cold add one-half of a grated eocoanut. 
Pour into a glass dish, set in cool 
place. Serve with the above soft 
custard. 

APPLE TAPIOCA PUDDING 

Pare and core apples to fill a dish. 
Put into each apple a bit of lemon 
peel. Soak one-half pint of tapioca and 
three True Eggs in one quart of luke- 
warm water one hour. Add a little 
salt. Flavor with lemon. Pour over 
apples. Bake until apples are tender. 
When cold eat with sugar and cream. 
INDIAN PUDDING 

Add to one quart of boiling milk 
three True Eggs, three tablespoonfuls 
of Indian meal, one and one-half table- 
spoonfuls flour, and a little salt. Bake 
three-quarters of an hour and serve 
with sauce or sugar and cream. 
COTTAGE PUDDING 

One tablespoonful melted butter, 
one cup sugar, three small cups flour, 
one and one-fourth cups milk, three 
heaping teaspocnfuls baking powder 
and four True Eggs. Bake in cups 
and serve with wine sauce. 
WINE SAUCE 

One heaping tablespoonful butter, 
two True Eggs, one cup of fine sugar, 
one glass of Sherry or Madeira wine. 
Beat butter and sugar to cream and 
gradually beat in wine. Boil one-half 



pint of water with one tableapoonful 
flour, and stir slowly into sugar and 
wine. Set on top of kettle to keep 
hot until ready for use. 

SUET PUDDING 

One cup suet or butter, one bowl 
raisins and currants, one cup mclasses, 
four True Eggs, one and one-fourth 
cups sweet milk, one teaspoonful sal- 
aratus dissolved in the milk, one- 
fourth teaspoonful cloves, one-half nut- 
meg. Mix stiff with flour and steam 
three hours. 

SAUCE FOR SUET PUDDING 

One cup butter and two cups sugar 
beaten to a cream. Add three True 
Eggs and cne teaspoonful corn starch. 
Add one cup boiling water. Flavor 
with wine, brandy, or vanilla. 
WAFFLES 

Two cups flour, three True Eggs, 
one-half teaspoonful salt, one heaping 
teaspoonful baking powder, table- 
spoonful sugar, two cups milk. 
DUMPLINGS (For Stews, Etc.) 

Two cups flour, one True Egg, one- 
half spoon of salt, one teaspoonful of 
baking powder, sifted all together, 
enough water to make a stiff batter. 



One copy del. to Cat. Div. 
26 \m.Q 



LIBRARY OF CONGRESS 



II II II 

012 820 785 5 



AT ONE CENT EACH 
BY USING 



TRUE EGGS 



CAKES 

AND 
PIES 



Guaranteed under the food and 
drug act, June 30, 1906. U. S. 
Serial No. 6839. 



